1. In 3-quart glass bowl combine water, salt and sugar; stir to dissolve salt and sugar. Add orange juice, onion, garlic, cumin and pepper; stir to combine. Place chicken, breast side down, in bowl. Cover; refrigerate overnight.
2. Heat oven to 400 degrees F. With slotted spoon or hands, remove half of the sliced onions from liquid; place in bottom of a roasting pan. Remove chicken, letting excess liquid drain into bowl. Place chicken on top of onions in pan. Roast, uncovered, in 400 degree oven for 60 minutes or until internal temperature registers 180 degrees F on instant-read thermometer inserted into the thigh. After 30 minutes, use foil to cover wing tips and any other areas of chicken that may be browning too quickly.
3. Remove chicken from oven; let stand tented with foil for 10 minutes before carving. Makes 6 servings.